Tenderbelly Ham Recipe

Prepare oven and ham

Preheat the oven to 325°F (165°C). Remove the ham from its packaging and discard any netting. Place the ham fat-side up on a rack in a shallow roasting pan. If the ham has a thick rind, score the surface in a diamond pattern about 1/4 inch deep, spacing cuts about 1 inch apart. Stud the intersections (or spaced along the surface) with whole cloves.

Add liquid and cover

Pour 1 cup water or low-sodium chicken broth into the bottom of the roasting pan to keep the ham moist while roasting. Tightly tent the ham with foil (shiny side in), sealed at the edges to trap steam, or cover with a lid if the pan has one.

Roast

Place the ham in the preheated oven. Heat until the internal temperature reaches 135–140°F (57–60°C), roughly 10–12 minutes per pound for a pre-cooked smoked ham. For a 6-lb ham this will take about 60–75 minutes. Check temperature with an instant-read thermometer inserted into the thickest part without touching bone.

Make the glaze

While the ham roasts, combine 1 cup packed light brown sugar, 1 tablespoon Dijon mustard, 1 tablespoon whole-grain mustard, 2 tablespoons apple cider vinegar, 2 tablespoons maple syrup or honey, 2 tablespoons unsalted butter, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon ground cinnamon (if using) in a small saucepan. Warm over medium-low heat, stirring until the butter melts and sugar dissolves and the mixture is glossy, about 4–6 minutes. Remove from heat and keep warm.

Glaze the ham

About 20–25 minutes before the ham reaches 135–140°F, remove the foil and brush a generous layer of glaze over the ham, covering scored surfaces and exposed edges. Return ham to the oven uncovered. Repeat glazing every 7–10 minutes until the ham reaches 140°F and the glaze is caramelized and sticky, about 2–3 applications. Watch closely to prevent burning; if glaze darkens too quickly, reduce oven temperature to 300°F (150°C).

Rest and finish

Once the internal temperature hits 140°F and the glaze is nicely caramelized, remove the ham from the oven. Transfer to a cutting board and tent loosely with foil. Let rest for 10–15 minutes; resting allows juices to redistribute and makes carving easier.

Collect pan juices and carve

While the ham rests, pour the pan juices through a fine-mesh strainer into a small saucepan or bowl, discarding solids. If desired, simmer the strained pan juices with 1–2 tablespoons of the reserved glaze for 2–3 minutes to make a light sauce. Carve the ham against the grain into 1/4- to 1/2-inch slices for serving. Arrange on a platter and spoon a little pan jus over the slices.

Garnish and serve

Sprinkle chopped fresh parsley over the carved ham for color. Serve warm with remaining glaze or pan jus on the side.